Don’t know why I can’t help but think about ice cream trucks while enduring winter in NY but I think it is engrained. I remember buying candy cigarettes and firecrackers from mine, but now the business possibilities for something on wheels seems endless.
Sure start-up costs may be lower but if you are a considering a business on wheels here are a few places to find some inspiration and information:
“Jeff Harvey, CEO of Burgerville, which introduced its Nomad food truck last July, says food trucks are not only cost-efficient, but also represent a new way to engage customers.” Read full article (QRS Magazine)
“To Burt, combining these national trends—fast food and cars—was a no-brainer. He just needed to figure out how to get his portable treat into the hands of hungry kids. In 1920, Burt invested in 12 refrigerator trucks for distribution around the city.” A Brief History of the Ice Cream Truck, Mental Floss (can’t say it’s really all that brief, but interesting)
“According to Los Angeles-based industry-research firm IBISWorld, the street-food business — including mobile food trucks and nonmechanized carts — is a $1 billion industry that has seen an 8.4 percent growth rate from 2007 to 2012.” Food Trucks 101: How to Start a Mobile Food Business, Entrepreneur Mag
and here’s a great breakdown, although most likely dated, of start-up costs:
“In the chart, you’ll find three areas; one time start up costs, re-occurring start up costs and costs that vary from area to area. Each of these sections is subdivided by three price ranges; $ = low, $$ = average and $$$ = high for each area.” How Much Does it Cost to Start a Food Truck Business, Mobile Cuisine